Morrocan Couscous

I was bored with making tabouli and quinoa, and was looking for something a little different, so I decided to try "Israeli couscous." In an Israeli cookbook, I discovered a recipe that intrigued me. It involved preparing the couscous by simply soaking 2 cups of couscous in 3 cups of water for half an hour, then adding some oil and separating the grains with your fingers, waiting 15 more minutes, and then adding some more water(about half a cup) and microwaving briefly.(about 5 minutes). I know it sounds vague, but you use your judgment and the couscous comes out really well.

The Morrocan part involves creating a sauce that you serve alongside the couscous, so people can use whatever amount they like. You saute onions, pistachio nuts and dried fruits of your choice with some water and lots of cinnamin. It was fun to make and the people I made it for said it tasted good.